Friday, November 19, 2010

Crispy, cheesy things to eat are a personal weakness of mine. I never, ever resist anything that's crunchy and baked with a flavorful cheese. These crispy crackers are the bomb. Bake a tray of these right before everyone arrives, your house will smell heavenly!

Preheat the oven to 375 degrees F. Line baking sheets with parchment paper or silicone mats, or grease generously with butter or cooking spray.

In the large bowl of an electric mixer fitted with the paddle attachment, mix the cheese and butter together on medium speed. Add 2 cups of the flour, the pepper, and ¼ teaspoon of the salt and mix until well combined. Add the cereal and use your hands to combine it thoroughly with the flour mixture. (The electric mixer will crush the cereal too much.)

Combine the remaining ¼ cup flour and the remaining ¼ teaspoon salt in a medium bowl. Use your hands to roll the dough into balls about the size of fresh cherries. Place the balls on the prepared baking sheet. Dip the tines of a dinner fork into the flour mixture and press each ball down with a fork. Bake for 10 to 12 minutes, until light golden brown. Remove from the oven and transfer to wire racks to cool. The crackers will keep in an for a week in an airtight tin.

Friday, November 12, 2010

Here are two great snacks to set out while everyone is cooking the Thanksgiving meal in your kitchen. Better than cheese and crackers, these recipes can be made in advance. I find most everyone tries not to eat much until turkey time. I, on the other hand want something good to munch on during a day of non-stop cooking.

I love homemade pickled vegetables especially this recipe for Pickled Pink Heart of Palm. We find fresh heart of palm easily on the Hawaiian islands. You don't have to live in Hawaii to procure them. You can order them from your local grocer or contact Melissa's Foods which is a good source for many exotic ingredients.

Pickled Pink Heart of Palm

These are my invention and I love them! They are yummy eaten straight from the jar, added to a salad and skewered with other vegetables, like a kabob. Wrap some thinly sliced ahi crudo around these guys and you’ll have a beautiful pupu to share with friends.It’s always better to do your own preserving because you can add your signature spices and make them your own!

Place hearts of palm in a wide mouth jar. Slice beet into ¼ inch thick slices. Using a small heart-shaped cookie cutter, make hearts from the beet slices. Set aside.

Place garlic cloves, peppercorns and bay leaf in the jar with the hearts of palm.Heat water and salt in a small saucepan until salt is dissolved (see Note.) Add vinegar. Pour enough of the liquid into jar to cover hearts of palm and to fill jar. If necessary, add more salted water, allowing one tablespoons salt for every 2 cups of liquid. Add beet hearts. Cover tightly and refrigerate. Taste to check if hearts of Palm are flavorful enough; and pickling will they take at least 4 days. They keep up for up to 2 weeks.

Note: For faster pickles, bring water and salt to a boil in a small saucepan. Remove from heat and add vinegar.

Have a wonderful Thanksgiving, I'll post many more great recipes...in the next few weeks, promise.

About Me

Secret Beach House

Go to secretbeachhouse.com to view my Hawaiian retreat on the island of Kauai. This home is available for rent year round. It is perfect for yoga retreats, family reunions, and romantic beach weddings. The house sleeps up to 18 guests. For more information and pictures click the Secret Beach House link listed above.

Edible Hawaiian Islands Magazine

I also write for an award winning magazine, Edible Hawaiian Islands. My seasonal column "Cooking Fresh" features island-style recipes and stories. You can access the magazine online or through digital subscription via the following link. EdibleHawaiianIslands.com